12 Easy Monday Dinner Ideas for the Family

Mondays can be pretty tough! After a whirlwind of work, school, and after-school activities, the last thing I want to do is spend hours in the kitchen. But as a parent, I also crave those wholesome, home-cooked meals that bring my family together. That’s where meal prepping comes in!

I’m excited to share 12 of my go-to Monday dinner ideas that are not only simple and delicious but also perfect for families. Each recipe includes a detailed ingredient list, easy-to-follow instructions, and comprehensive meal prep tips to guide you through the process.

1. Slow Cooker Salsa Chicken

Toss chicken and salsa in the slow cooker and let it do the work! This versatile recipe is perfect for tacos, burritos, or salads.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 (16-ounce) jar salsa
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn

Instructions

1. Place the chicken breasts in the slow cooker.
2. Pour the salsa over the chicken.
3. Cover and cook on low for 6-8 hours, or until the chicken is cooked through.
4. Shred the chicken with two forks.
5. Stir in the black beans and corn.

Meal Prep Tips

• Cook the chicken in the slow cooker on Sunday.
• Shred and store in the refrigerator for up to 4 days.
• Use for tacos, burritos, salads, or burrito bowls throughout the week.

2. Sheet Pan Sausage and Peppers

This easy sheet pan dinner is a family favorite! Colorful peppers and onions add sweetness to savory sausage.

Ingredients

• 1 pound Italian sausage links
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 pounds small potatoes, quartered
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the sausage, peppers, onion, and potatoes.
3. Drizzle with olive oil and season with salt and pepper. Toss to coat.
4. Spread the mixture in a single layer on a baking sheet.
5. Bake for 30-40 minutes, or until the sausage is cooked through and the vegetables are tender.

Meal Prep Tips

• Pre-chop the peppers and onions on the weekend.
• Store the vegetables and sausage separately in the refrigerator.
• On Monday, simply toss everything together on a sheet pan and bake.

3. Turkey Meatloaf Muffins

These mini meatloaves are perfect for portion control and freezing for future meals. A healthy twist on a classic comfort food!

Ingredients

• 1.5 pounds of ground turkey
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup ketchup
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped carrots
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine all ingredients.
3. Spray a muffin tin with cooking spray.
4. Fill each muffin cup with the meatloaf mixture.
5. Bake for 25-30 minutes, or until cooked through.

Meal Prep Tips

• Prepare the meatloaf mixture on Sunday. Portion into muffin tins and bake.
• Once cool, freeze individual muffins for future meals.
• Reheat in the microwave or oven.

4. One-Pan Lemon Herb Roasted Chicken and Veggies

This classic roast chicken dinner is a breeze to make with just one pan! It’s packed with flavor thanks to fresh herbs and lemon.

Ingredients

• 1 whole chicken (about 3 pounds)
• 2 pounds small potatoes, halved
• 1 pound carrots, peeled and chopped
• 1 head of broccoli, cut into florets
• 1 lemon, quartered
• 2 tablespoons olive oil
• 1 tablespoon dried herbs (such as rosemary, thyme, and oregano)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Place the potatoes, carrots, and broccoli in a large roasting pan.
3. Drizzle with olive oil and season with herbs, salt, and pepper. Toss to coat.
4. Place the chicken on top of the vegetables. Stuff the lemon quarters into the cavity of the chicken.
5. Roast for 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Meal Prep Tips

• Roast the chicken and vegetables on Sunday. Let cool slightly, then carve the chicken and divide it and the vegetables into individual containers.
• Store in the refrigerator for up to 4 days. Reheat in the oven or microwave.

5. Shrimp Scampi with Zucchini Noodles

Enjoy a lighter take on shrimp scampi with zucchini noodles. This dish is quick, easy, and packed with flavor.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 zucchini, spiralized
• 4 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Add shrimp and cook until pink, about 3-5 minutes.
4. Stir in white wine and lemon juice.
5. Add zucchini noodles and cook until tender-crisp, about 2 minutes.
6. Stir in parsley and season with salt and pepper.

Meal Prep Tips

• Spiralize the zucchini in advance and store it in the refrigerator.
• On Monday, simply sauté the shrimp scampi and toss with the zucchini noodles.

6. Chicken Fajita Bowls

These customizable bowls are perfect for a quick and healthy weeknight dinner. Pack them with your favorite fajita toppings!

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, sliced
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon fajita seasoning
• Cooked rice
• Black beans, rinsed and drained
• Salsa
• Avocado, diced

Instructions

1. In a large skillet, heat olive oil over medium-high heat.
2. Add chicken and cook until browned.
3. Add bell peppers and onions. Cook until softened.
4. Stir in fajita seasoning.

Meal Prep Tips

• Cook the chicken and vegetables ahead of time.
• Store separately in the refrigerator.
• On Monday, assemble bowls with rice, chicken, vegetables, black beans, salsa, and avocado.

7. Lentil Soup

This hearty and healthy lentil soup is perfect for a chilly Monday night. It’s packed with vegetables and protein.

Ingredients

• 1 cup brown or green lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add garlic and cook until fragrant, about 30 seconds.
4. Stir in lentils, vegetable broth … thyme, oregano, salt, and pepper. 5. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.

Meal Prep Tips

• Make a big batch of soup on Sunday.
• Portion and store in the refrigerator for up to 4 days, or freeze for longer storage.
• Reheat on the stovetop or in the microwave.

8. Tuna Salad with Crackers

A classic lunch or light dinner, this tuna salad is easy to make ahead of time. Enjoy it on crackers or bread.

Ingredients

• 5 (5-ounce) cans of tuna, drained
• 1 cup mayonnaise
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Crackers or bread for serving

Instructions

1. In a medium bowl, combine tuna, mayonnaise, celery, red onion, and lemon juice.
2. Season with salt and pepper.
3. Serve on crackers or bread.

Meal Prep

• Prepare the tuna salad on Sunday.
• Store in an airtight container in the refrigerator for up to 3 days.
• Enjoy with your favorite crackers or bread on Monday.

9. Pasta Salad with Grilled Chicken

This pasta salad is a great way to use up leftover grilled chicken. It’s a complete meal with protein, veggies, and carbs.

Ingredients

• 1 pound pasta (rotini, penne, or your favorite shape)
• 1.5 pounds boneless, skinless chicken breasts, grilled and cubed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup vinaigrette dressing

Instructions

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine pasta, chicken, tomatoes, cucumber, olives, and feta cheese.
3. Toss with vinaigrette dressing.

Meal Prep Tips

• Cook the pasta and grill the chicken ahead of time.
• Store separately in the refrigerator.
• On Monday, combine all ingredients and toss with dressing.

10. Quinoa Bowls with Roasted Vegetables

These quinoa bowls are a healthy and satisfying vegetarian option. Customize them with your favorite roasted vegetables and dressings.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 pound broccoli florets
• 1 pound carrots, peeled and chopped
• 1 pound sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 (15-ounce) can chickpeas, rinsed and drained
• Tahini dressing

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss broccoli, carrots, and sweet potatoes with olive oil, salt, and pepper.
3. Roast for 20-25 minutes or until tender.
4. Meanwhile, bring quinoa and vegetable broth to a boil in a saucepan.
5. Reduce heat and simmer for 15 minutes or until quinoa is cooked through.
6. Assemble bowls with quinoa, roasted vegetables, chickpeas, and tahini dressing.

Meal Prep Tips

• Roast the vegetables and cook the quinoa on Sunday.
• Store separately in the refrigerator.
• Assemble the bowls on Monday with chickpeas and your favorite tahini dressing.

11. Breakfast for Dinner

Who doesn’t love breakfast for dinner? This is a fun and easy way to mix things up on a Monday night.

Ingredients

• Eggs
• Bacon
• Pancake mix
• Your favorite pancake toppings (syrup, fruit, whipped cream)

Instructions

1. Cook eggs to your liking (scrambled, fried, or omelets).
2. Cook bacon according to package directions.
3. Prepare pancakes according to pancake mix instructions.
4. Serve with your favorite toppings.

Meal Prep Tips

• Pre-cook bacon and freeze for quick use.
• Whip up a batch of pancake batter and store it in the refrigerator for up to 2 days.
• On Monday morning, simply cook the eggs and reheat the bacon while the pancakes are cooking.

12. Pizzadillas

These quick and easy pizzadillas are a kid-friendly favorite. They’re perfect for a busy weeknight meal.

Ingredients

• Flour tortillas
• Pizza sauce
• Shredded mozzarella cheese
• Pepperoni slices
• Your favorite pizza toppings (mushrooms, onions, peppers, olives)

Instructions

1. Spread pizza sauce on one side of each tortilla.
2. Top with cheese, pepperoni, and other desired toppings.
3. Fold tortillas in half.
4. Cook in a skillet over medium heat until golden brown and the cheese is melted, or bake in a preheated oven at 350°F (175°C) for 10-12 minutes.

Meal Prep Tips

• Pre-shred cheese and chop any vegetables you plan to use.
• Store the ingredients separately in the refrigerator.
• Assemble the pizzadillas on Monday and cook.

Conclusion

With a bit of planning and these simple recipes, you can enjoy delicious, home-cooked meals without the stress. Remember, meal prepping doesn’t have to be complicated. It’s all about finding what works best for you and your family. So, embrace the convenience, enjoy the extra time with your loved ones, and savor the satisfaction of a delicious, prepped-ahead meal!